Wellness Plan for Delavan-Darien School District - Updated to Reflect the Alliance for a Healthier Generation Policy Final Rule - Taher ...

Wellness Plan for
   Delavan-Darien
    School District
Updated to Reflect the Alliance for a Healthier
        Generation Policy Final Rule
                Adopted: October 14, 2013
                Revised: December 11, 2017
            Updated and Revised: August 9, 2019
              Board Approval: August 12, 2019
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Table of Contents
Student Wellness Mission Statement ........................................................................................................3
Student Wellness Goals ..................................................................................................................................4
Student Wellness Plan Rules ........................................................................................................................5
District/Student Nutrition Standards .......................................................................................................6
Student Nutrition Education Standards ...................................................................................................7
Wellness Advisory Committee .....................................................................................................................8
Student Wellness Plan ....................................................................................................................................9
Delavan-Darien School District Wellness Plan ................................................................................... 10
Preamble .......................................................................................................................................................... 10
Foods and Beverages Sold Individually to Students ......................................................................... 14
Breakfast Meal Pattern for 2017-2018 .................................................................................................. 20
Lunch Meal Pattern for 2017-2018 ......................................................................................................... 21
Smart Snacks: Nutrition Standards for All Foods Sold In Schools Final Rule ........................... 22

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Student Wellness Mission Statement
The Delavan-Darien School District (hereto referred to as the District) believes that our schools can play
an important role in the developmental process by which students establish their health and nutrition
habits by providing nutritious meals throughout the day, by supporting the development of good eating
habits, and by promoting increased physical activity both in and out of school.

This plan outlines the District’s approach to ensuring environments and opportunities for all students
to practice healthy eating and physical activity behaviors throughout the school day while minimizing
commercial distractions. Specifically this plan establishes goals and procedures to ensure that:

      Students in the District shall have the ability to purchase healthy foods during the school day –
       both through reimbursable school meals and other foods available throughout the school
       campus – in accordance with Federal and state nutrition standards;

      Students receive quality nutrition education that helps them develop lifelong healthy eating
       behaviors;

      Students have opportunities to be physically active before, during, and or after school;

      Schools engage in nutrition and physical activity promotion and other activities that promote
       student wellness;

      School staff are encouraged and supported in their efforts to practice healthy nutrition and
       physical activity behaviors in and out of school;

      The community is engaged in supporting the work of the District in creating continuity between
       school and other settings for students and staff to practice lifelong healthy habits;

      The District establishes and maintains an infrastructure for management, oversight,
       implementation, communication about and monitoring of the plan and its established goals and
       objectives.

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Student Wellness Goals
The District promotes student wellness through good nutrition and regular physical activity as a part of
the total learning environment. Healthy lifestyles optimize student performances to ensure every child
will reach his or her full potential.

Provide a comprehensive learning environment for developing and practicing lifelong wellness
behaviors.

The entire school environment, not just the classroom, shall be aligned with healthy school goals to
positively influence a student’s understanding, beliefs and habits as they relate to good nutrition and
regular physical activity.

Provide a health curriculum that supports lifelong healthy choices.

The health curriculum will educate students to develop the knowledge, attitudes, skills and behavior
for a healthy lifestyle. Through a combination of the health, school counseling and physical education
curriculums, the students will learn to make healthy lifestyle choices.

Support and promote proper dietary habits contributing to students’ health status and academic
performance.

Foods available to purchase on school grounds and at school-sponsored activities during the
instructional day should meet or exceed the District Nutrition Standards or District Wellness Plan.

Students are regularly engaged in physical activity.

A quality physical education program is an essential component for all students. Physical activity should
include regular instruction physical education, co-curricular activities and recess. Substituting any one
of these components for the others is not appropriate.

The District is committed to improving academic performance and educating students and their
families with the updated information in regard to the Wellness Plan.

All stakeholders should acknowledge the critical roles student health plays in academic stamina and
performance and adapt the school environment to ensure the student’s basic nourishment and activity
needs are met. The diversity of the student population should be considered.

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Student Wellness Plan Rules
A. Student Wellness Advisory Committee: The Business Administrator will appoint a multi-disciplinary
advisory committee to review the design and implementation of the student wellness plan and make
recommendations to the Board. This advisory committee will include parents and students;
representatives of the school nutrition program, administration, teachers and school board; a district
medical advisor and school nurse; other public professionals and community people as deemed
appropriate.

B. Nutrition Education: Implement nutrition education from preschool through secondary school as
part of a sequential, comprehensive school health education curriculum designed to help students
adopt healthy eating behaviors. Nutrition education will be integrated into other areas of the
curriculum such as math, science, language arts, social studies and reading. Staff will be adequately
prepared to effectively deliver accurate nutrition information. Families will be provided information
encouraging them to teach their children about health and nutrition.

C. Physical Activity: A quality physical education program is an essential component for all students to
learn about and participate in physical activity. In addition to regular physical education, physical
activity will be integrated across curricula and throughout the school day.

D. Nutrition Standards: Decisions made in all school programming need to reflect and encourage
positive nutrition messages and healthy food choices. Nutrition guidelines will be made available for
all foods available on each school campus in the District during the school day, with the objective of
promoting student health and reducing childhood obesity. Guidelines for reimbursable school meals
shall not be less restrictive than regulations and guidance issued by the U. S. Secretary of Agriculture.

E. Other School Based Activities: Local wellness plan guidelines should be considered in planning all
school-based activities such as school events, field trips, PTO functions, dances, social events and fund-
raising activities.

F. Services for Nutrition-Related Health Problems: All staff will be encouraged to model healthy eating
as a valuable part of daily life. School nurses and staff should be prepared to recognize conditions such
as poor nutrition, obesity, eating disorders, practice of unsafe weight loss methods and other nutrition-
related health problems among students and be able to refer them to appropriate services.

G. Implementation and Evaluation of the Student Wellness Plan: A sustained effort is necessary to
implement and reinforce these guidelines. The District Administrator in consultation with the building
principals(s), Food Service Director, and Business Administrator will be responsible for ensuring that
the schools meet the local wellness plan and implement a plan for measuring effectiveness of the
wellness plan.

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District/Student Nutrition Standards
Food Service Nutrition Program (“FSNP”) (School Breakfast and Lunch, In School, After School Kitchen
Use, Summer Food Service Program for Children):

          The FSNP will adhere to USDA’s nutrition standards as set forth in the Child Nutrition
           Program laws and regulations.
          The FSNP should make every effort to follow the District’s nutrition Standards when
           determining the items in a la carte sales.
          Current regulations have been included in this plan booklet and can be found beginning on
           page 20.

Lunchroom Climate:

          A lunchroom environment that provides students with a relaxed, enjoyable climate should
           be developed.

          It is encouraged that the lunchroom environment be a place where students have:
                o adequate space to eat and pleasant surroundings;
                o adequate time for meals;
                o convenient access to hand sanitizing facilities before meals

Fund-raising:

Per Wisconsin Department of Public Instruction guidance, each student and/or parent organization
shall be allowed two fundraisers per school year, which do not exceed two consecutive weeks each,
and that are exempt from USDA Smart Snack Requirements. These fundraisers shall not occur in the
meal service area during meal service times. All other fundraisers beyond these exemptions shall be
required to meet USDA Smart Snack nutritional standards.

Teacher-to-Student Incentives:

Strong consideration should be given to nonfood items as part of any teacher-to-student incentive
programs. Should teachers feel compelled to utilize food items as an incentive, they are encouraged to
adhere to the District Nutritional Standards, as explained in the District Wellness Plan.

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Student Nutrition Education Standards
The District will have a comprehensive curriculum approach to nutrition in preschool through
secondary school. Beginning with the 2019-2020 school year, all instructional staff will be encouraged
to integrate nutritional themes into lessons.

These nutritional themes include but are not limited to:
    Knowledge of Nutrition Standards for the National School Lunch & Breakfast Programs
    Knowledge of lunch and breakfast meal pattern
    Diet and disease
    Sources and variety of foods
    Understanding food labels
    Multicultural influences
    Proper sanitation
    Identify and limit empty calorie (junk) food
    Education on nutrition and physical activity for staff/community/parents

Classroom Activities:

This information will be provided at the beginning of each school year to inform parents of healthy
options for elementary parties.

In order to foster a change in attitude and behavior regarding making healthy choices, teachers should:
        Be positive role models for their students by eliminating soda, candy and other non-
            nutritional foods while in the presence of the students.
        Follow District nutrition standards when asking for classroom snacks (i.e. whole grain
            crackers, pretzels, fruits, vegetables, whole grain or non-sugared cereal, cheese tray
            assortment, etc.).
        Encourage parents to utilize nutrition standards when planning classroom parties and
            lunches packed from home.

Parent Nutrition Education:

The District will annually provide parents the opportunity to receive information on nutrition
standards. Nutrition education may be provided in the form of handouts, posting on the District
website or presentations that focus on the nutritional value of foods and healthy lifestyles.

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Wellness Advisory Committee
1. Doreen Grams ………………………………………….………………………………………School Board Representative

2. Anthony Klein ………………………………….……………………..…………………………………Business Administrator

3. Beth Dudzinski ………..…...…………………….…….……………………………………………..….Food Service Director

4. Jeff Fliss …………………….……………………………………………………………………………………………Executive Chef

5. Jill Sorbie ………..………………………………………………………………………………………………….……… C&I Director

6. Mary Burke…………………………………………………………..…………………………..…………Pupil Services Director

7. Rebecca Schneider …………………………….…….....……………..…………Principal of Turtle Creek Elementary

8. Kelly Pickel ..……………………………………...…..………………………..….Principal of Darien Elementary School

9. Hank Schmelz …...………………………………..……………………………………Principal of Phoenix Middle School

10. Jim Karades ...……………………………….…….……………………………Principal of Delavan/-Darien High School

11. Sheryl Anderson ……………..……………………………….……………………...………….Human Resources Assistant

12. Tom Kanoff .……...………………….…………………………….………...………………………...Phy. Ed./Health Teacher

13. Jacqueline Belken-Pecor…..…...…………………………………..………….…………………………………..School Nurse

14. Irina Ertl.....……………………..…….....………………………………………………………….………. Community Member

15. Abby Travis …...……………………………………………………….………...……………….….………Community Member

16. Benjamin Herland ………………………………….…………………………………………… Physical Education Teacher

17. Gaby Santizo & Beth Fossler ……….……………..…………………………………..……..……Turtle Creek Teachers

18. Amber Hooverson ……...………….……………………………………………………...…………..………… Darien Teacher

19. Jessica Radloff………………….……………………………………………………………………..…………… Phoenix Teacher

20. Jacqueline Jordan .…...………….………………………………….……………………………….…………… D-DHS Teacher

21. Faith Rothkopf.…………….……………………………………….………………………….……….Student Representative

22. Alex Balas .…...………………………….……………………………..…………………….………….Student Representative

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Student Wellness Plan

 Date                        Activity                        Responsible Party
School
 Year     Wellness Plan was reviewed by the Department of          Business
2017-                    Public Instruction                      Administrator
 2018
School
         Wellness Plan was reviewed by Wellness Advisory
 Year                                                              Business
         Committee (WAC) for recommended changes and
2018-                                                            Administrator
                             updates
 2019
School
 Year    Revised Wellness Plan approved by Delavan/-Darien   Delavan-Darien Board
2019-                   Board of Education                       of Education
 2020
School                                                       District Administrator
                                                              Building Principals
 Year    Triennial Assessment of Wellness Plan compliance
                                                                    Business
2021-        and comparability to USDA Model Policy
                                                                 Administrator
 2022                                                        Food Service Director

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Delavan-Darien School District Wellness
                      Plan
                                         Preamble
Whereas, children need access to healthful foods and opportunities to be physically active in order to
grow, learn and thrive;

Whereas, good health fosters student attendance and education;

Whereas, obesity rates have doubled in children and tripled in adolescents over the last two decades,
and physical inactivity and excessive calorie intake are the predominant causes of obesity;

Whereas, heart disease, cancer, stroke and diabetes type 2 are responsible for two-thirds of deaths in
the United States, and major risk factors for those diseases, including unhealthy eating habits, physical
inactivity, and obesity, often are established in childhood;

Whereas, the 2018 National Health and Nutrition Examination Survey found that the national obesity
rate among children age 2-19 years is 18.5%;

Whereas, only 2% of children (2 to 19 years) eat a healthy diet consistent with the five main
recommendations from the Nutrition Plate;

Whereas, nationally, the items most commonly sold from vending machines, school stores, and snack
bars include low-nutrition foods and beverages such as soda, sports drinks, imitation fruit juices, chips,
candy, cookies, and snack cakes;

Whereas, in 2018 the American Academy of Pediatrics reported that half of children in the United
States are not getting the recommended 420 minutes of physical activity per week;

Whereas, school districts around the country are facing significant fiscal and scheduling constraints;
and

Whereas, community participation is essential to the development and implementation of successful
school wellness policies;

Thus, the District is committed to providing school environments that promote and protect children’s
health, well-being, and ability to learn by supporting healthy eating and physical activity. Therefore, it
is the policy of the District that:

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   The District will engage students, parents, teachers, food service professionals, health
             professionals, and other interested community members in developing, implementing,
             monitoring, and reviewing district-wide nutrition and physical activity policies.
            All students in grades K-12 will have opportunities, support, and encouragement to be
             physically active on a regular basis.
            Foods and beverages sold or served at school will meet nutrition recommendations of
             the U.S. Dietary Guidelines for Americans.
            Qualified child nutrition professionals will provide students with access to a variety of
             affordable, nutritious, and appealing foods that meet the health and nutrition needs of
             students; and will provide clean, safe and pleasant settings and adequate time for
             students to eat.
            To the maximum extent possible, all schools in our District will participate in an available
             federal school meal programs (including the School Breakfast Program, National School
             Lunch Program, Summer Food Service Program, and Fruit and Vegetable Snack
             Program).
            Schools will provide nutrition education and physical education to foster lifelong habits
             of healthy eating and physical activity. Additionally, connections will be made between
             health education, school meal programs, and related community service agencies.

TO ACHIEVE THESE PLAN GOALS:

  I. School Wellness Advisory Committee

  The District and/or individual schools within the District will create, strengthen and work with the
  Wellness Advisory Committee to develop, implement, monitor, review, and as necessary, revise
  school nutrition and physical activity policies. The committee also will serve as a resource to school
  sites for implementing those policies.

  II. Nutritional Quality of Foods and Beverages Sold and Served on Campus

  School Meals:

  Meals served through the National School Lunch and Breakfast Programs will:

         1. provide water to students in or immediately adjacent to the cafeteria area for their
            convenience;
         2. be appealing and attractive to children;
         3. be served in clean pleasant settings;
         4. meet, at a minimum, nutrition requirements established by local, state and federal
            statutes and regulations;
         5. offer a variety of fruits and vegetables; and, all students will be required to take at least
            the minimum serving of fruits and vegetables according to the meal pattern
            requirements;
         6. serve only low-fat (1%) and fat-free milk and nutritionally-equivalent non-dairy
            alternatives (to be defined by USDA);

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7.   follow state or local health department requirements based on the current food codes;
            8.   use oven ready products (no fryer usage);
            9.   contain no more than 30% of total calories from fat (averaged over a week);
           10.   contain no more than 10% of total calories from saturated fat per national guidelines
                 (averaged over a week);
           11.   implement zero grams of trans fat per portion for the 2019-2020 school year;
           12.   follow the Nutrition Standards on calories offered in one day and sodium intake;
           13.   ensure that all grains served are whole grains;
           14.   ensure that an approved H.A.C.C.P. (Hazard Analysis Critical Control Points) booklet is
                 available and enforced at all times.

Schools should engage students and parents, through taste-tests of new entrees and through surveys,
in the selection of foods sold through the school meal programs in order to identify new, healthful, and
appealing food choices. In addition, schools should share information about the nutritional content of
meals with parents and students. Such information could be made available on menus, a website, on
cafeteria menu boards, placards, or other point-of-purchase materials.

Breakfast: To the extent possible, ensure that all children have breakfast, whether at home or at school,
in order to meet their nutritional needs and enhance their ability to learn:

      Schools will operate the School Breakfast Program.
      Schools will arrange bus schedules and utilize methods to serve school breakfasts that
       encourage participation.
      Schools that serve breakfast to students will notify parents and students of the availability of
       the School Breakfast Program.
      Schools will encourage parents to provide a healthy breakfast for their children as referenced
       in the “Student Nutrition Education Standards.”

Free and Reduced-priced Meals: Schools will make every effort to eliminate any social stigma attached
to, and prevent the overt identification of students who are eligible for free and reduced-priced school
meals. Toward this end, schools may utilize electronic identification and payment systems; provide
meals at no charge to all children, regardless of income; promote the availability of school meals to all
students; and/or use nontraditional methods for serving school meals.

Summer Food Service Program: Schools in which more than 50% of students are eligible for free or
reduced-price school meals may sponsor the Summer Food Service Program for at least four weeks
between the last day of the academic school year and the first day of the following school year.

Meal Times and Scheduling:

Schools:

      will provide students with at least 10 minutes total to eat for breakfast and 20 minutes total for
       lunch;
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   should schedule meal periods at appropriate times, e.g., lunch should be scheduled between
       10:30 a.m. and 1 p.m.;
      should not schedule tutoring, club or organizational meetings or activities during mealtimes,
       unless students may eat during such activities;
      will provide access to hand washing or hand sanitizing before they eat meals or snacks, and
      should take reasonable steps to accommodate the tooth-brushing regimens of students with
       special oral health needs (e.g., orthodontia or high tooth decay risk) through guidance by the
       school health aides and nurse.

Maintenance of a Healthy Environment: All school sites will provide an environment where healthful
eating behaviors are the norm and are modeled and reinforced. Adequate space in a pleasant
surrounding will be provided to eat meals.

The Principals, Food Service Director, and Business Administrator will ensure practices are in place to
foster mutual respect between service-providers, school personnel and students.

The District shall develop goals and strategies for increasing student participation in the school lunch
program.

Qualifications of School Food Service Staff: Qualified nutrition professional will administer the school
meal programs. As part of the District’s responsibility to operate a food service program, follow the
approved H.A.C.C.P. standard operating procedures to ensure food safety in preparation and serving,
and enforce and implement the federal guidelines in regard to the National School Lunch and Breakfast
meal pattern requirements. The school food service staff will put an emphasis on marketing and
presentation of the meals provided.

Sharing of Foods and Beverages: Schools should discourage students from sharing their foods or
beverages with one another during meal or snack times, given concerns about allergies and other
restrictions on some children’s diets.

Outside Food: The Delavan-Darien School District offers a hot lunch program with multiple choices for
students to choose from. As a result, no outside food will be permitted to be dropped off at school
during the school day. Students may elect to bring a lunch from home. If they forget their lunch at
home, they may choose to eat from the cafeteria selections offered.

Food Allergies: Food Service staff will be made aware of all students’ food related allergies at each
building. The District is to be made aware of all student allergies and will make all arrangements to
reasonably accommodate any allergies. We encourage parents to be sensitive to those students
with peanut allergies as well as any other allergies especially when planning classroom parties and
treats. Parents are advised to review the District’s monthly menu with their children who have allergies
and contact the Food Service staff with any questions or concerns regarding their children's allergies.

Recordkeeping: The District will retain records to document compliance with the requirements of this
Wellness Plan at the District Office and the District’s Central Kitchen Office. Documentation
maintained at these locations will include but is not limited to:

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    The written wellness plan;
       Documentation demonstrating that the plan has been made available to the public;
       Documentation of efforts to review and update the Local Schools’ Wellness Plan; including an
        indication of who is involved in the update, and the methods the District uses to make
        stakeholders aware of their ability to participate on the Wellness Advisory Committee;
       Documentation to demonstrate compliance with the annual public notification requirements;
       The most recent assessment on the implementation of the Local School’s Wellness Plan;
       Documentation demonstrating the most recent assessment of the implementation of the Local
        School’s Wellness Plan has been made available to the public through our District Website.

Annual Notification Plan: The District will actively inform families and the public each year of basic
information about this plan, including its content, any updates to the plan and its implementation
status. The District will make this information available via the District website and/or district-wide
communications. The District will provide as much information as possible about the school nutrition
environment. This will include a written summary of the District’s events or activities related to
wellness plan implementation. Annually, the District will also publicize the name and contact
information of the District officials leading and coordinating the committee, as well as information on
how the public can get involved with the school wellness committee.

       Foods and Beverages Sold Individually to
                                         Students
(i.e., foods sold outside of reimbursable school meals, such as through vending machines, cafeteria
a la carte [snack] lines, fundraisers, school stores, etc.)

Elementary Schools: The school food service program will approve and provide all food and beverage
sales to students in elementary schools. Given young children’s limited nutrition skills, food in
elementary schools should be sold as balanced meals. If available, food and beverages sold individually
should be limited to low-fat and non-fat milk, fruits and vegetables.

Middle and High School: In middle and high school, all foods and beverages sold individually outside
the reimbursable school meal programs (including those sold through a la carte [snack] lines, vending
machines, students stores, or fund-raising activities) during the school day, or through programs for
students after the school day, will meet the USDA Smart Snacks: Nutrition Standards for All Foods Sold
In Schools which can be found on page 22. The term “sold” does not refer to food brought from home
by students for individual consumption. USDA Smart Snack recommendations will be used as a guide
when determining items to be sold a la carte.

Fund-raising Activities: To support children’s health and school nutrition-education efforts, each
student organization shall be allowed two fundraisers per school year, which do not exceed two
consecutive weeks each, and are exempt from USDA Smart Snack Requirements per Wisconsin
Department of Public Instruction guidance. Per board policy 8550, “all food items and beverages on
                                                  14

sale to students for consumption on campus… as fundraisers… shall only be available between thirty
(30) minutes following the last school lunch period and thirty (30) minutes after the close of the regular
school day”. All other fundraisers beyond these exemptions shall be required to meet USDA Smart
Snack nutritional standards. Sales of items purchased through an order form are excluded from this.

Snacks: Snacks served during the school day, in after-school care, or enrichment programs will make
a positive contribution to children's diets and health, with an emphasis on serving fruits and vegetables
as the primary snack and water or fruit juice as the primary beverage. Schools will assess if and when
to offer snacks based on timing of school meals, children’s nutritional needs, children’s ages, and other
considerations. During school hours, home prepared products will not be allowed to be sold.

Rewards: Schools are encouraged to use foods and beverages, which meet or exceed, the nutrition
standards for foods and beverages sold individually, as rewards for academic performance or good
behavior and will not withhold food or beverages (including food served through school meals) as
punishment. This will be monitored by the building principal and it will be at their discretion to allow
outside events during schools hours.

Celebrations: The District encourages staff to be sensitive to the frequency of celebrations that involve
food during the school day. Any celebrations held during the students’ normal assigned lunch hours
shall be pre-approved by the building principal after communication with Food Service Director.

School-sponsored Events (such as, but not limited to, athletic events, dances, or performances): The
District encourages event organizers to follow the nutrition standard set forth in this Wellness Plan,
but they will not be required to. Sanitation and safety procedures shall comply with Walworth County
Health Department and sanitation requirement for food and nutrition establishments.

III. Nutrition and Physical Activity Promotion Food Marketing

Nutrition Education and Promotion: The District aims to teach, encourage, and support healthy eating
by students. Schools should provide nutrition education and engage in nutrition promotion that:

      is offered at each grade level as part of a sequential, comprehensive, standards-based program
       designed to provide students with the knowledge and skills necessary to promote and protect
       their health;
      is part of health education classes, and classroom instruction in core and elective courses;
      include enjoyable, developmentally-appropriate, culturally-relevant, participatory activities,
       such as contests, promotions, farm visits, and school gardens; (i.e., FFA project);
      promotes fruits, vegetables, whole grain products, low-fat and fat-free dairy products, healthy
       food preparation methods, and health-enhancing nutrition practices;
      emphasizes caloric balance between food intake and energy expenditure (physical
       activity/exercise);
      links with school meal programs, other school foods, and nutrition-related community services;
      teaches media literacy with an emphasis on food marketing, and
      includes training for teachers and other staff.

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Integrating Physical Activity into the Classroom Setting: For students to receive the nationally-
recommended amount of daily physical activity (i.e., at least 60 minutes per day) and for students to
fully embrace regular physical activity as a personal behavior, students need opportunities for physical
activity beyond physical education class. Toward the end:

      classroom health education will complement physical education by reinforcing the knowledge
       and self-management skills needed to maintain a physically-active lifestyle and to reduce time
       spent on sedentary activities, such as watching television;
      opportunities for physical activity will be incorporated into other subject lessons; and
      classroom teachers will provide short physical activity breaks between lessons or classes, as
       appropriate.

Communications with Parents: The District will support parent’s efforts to provide a healthy diet and
daily physical activity for their children. The District will provide nutrition information, post nutrition
tips on school websites, and provide nutrient analyses of school menus. Schools should encourage
parents to pack healthy lunches and snacks and to refrain from including beverages and foods that do
not meet the above nutrition standards for individual foods and beverages. The District will provide
parents a list of foods that meet the District’s snack standards and ideas for healthy
celebrations/parties, rewards, and fund-raising activities.

The District will provide information about physical education and other school based physical activity
opportunities before, during and after the school day; and support parents’ efforts to provide their
children with opportunities to be physically active outside of school. Such supports will include sharing
information about physical activity and physical education through a website, newsletter, or other
take-home materials, special events, or physical education homework.

Food Marketing in Schools: School-based marketing will be consistent with nutrition education and
health promotion. As such, schools will limit food and beverage marketing to the promotion of foods
and beverages that meet the nutrition standards for meals or for foods and beverages sold individually.
The promotion of healthy foods, including fruits, vegetables, whole grains, and low-fat dairy products
is encouraged. The District shall actively work to implement the Farm to School program through the
purchase and inclusion of local foods in the District’s school meals.

Staff Wellness: The District highly values the health and well-being of every staff member and will plan
and implement activities and policies that support personal efforts by staff to maintain a healthy
lifestyle. Each school is encouraged to establish and maintain a staff wellness committee. The
committee should develop, promote, and oversee a multifaceted plan to promote staff health and
wellness. The plan should be based on input solicited from school staff and should outline ways to
encourage healthy eating, physical activity, and other elements of a healthy lifestyle among school
staff. The staff wellness committee should distribute its plan to the school Wellness Committee
annually.

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IV. Physical Activity Opportunities and Physical Education

Physical Education (P.E.) K-12: All students in grades K-12, including students with disabilities, special
health-care needs, and in alternative education setting, will receive physical education. All physical
education will be taught by a certified physical education teacher. Student involvement in other
activities involving physical activity (e.g., interscholastic or intramural sports) will not be substituted for
meeting the physical education requirements. Students will spend at least 50 percent of physical
education class time participating in moderate to vigorous physical activity. Physical education staff
shall take special care to ensure that excessive physical exertion is not required of students who have
informed staff of a heart or respiratory condition or other physical disability that may restrict such
activity. Appropriate alternative shall be provided for these students.

Physical education staff shall limit the amount or type of physical exercise required of students during
hot weather or other inclement conditions.

With the consent of the student, the District Administrator may grant temporary exemption from
physical education under either of the following conditions.

        1. A student is enrolled for one-half time or less.

        2. A student is ill or injured and a modified program to meet his/her needs cannot be provided.

Recess: All elementary school students will have at least 20 minutes a day of supervised recess,
preferably outdoors, during which schools should encourage moderate to vigorous physical activity
through the provision of space and equipment.

Schools should discourage extended periods (i.e., periods of two or more hours) of inactivity. When
activities, such as mandatory school-wide testing, make it necessary for students to remain indoors for
long periods of time, school should give students periodic breaks during which they are encouraged to
stand and be moderately active.

Physical Activity Opportunities Before and After School: All elementary, middle, and high schools will
offer extracurricular physical activity programs, such as physical activity clubs or intramural programs.
The high school, and middle school as appropriate, will offer interscholastic sports programs. Schools
will offer a range of activities that meet the needs, interests, and abilities of all students, including boys,
girls, students with disabilities, and students with special health-care needs.

After school child care and enrichment programs will provide and encourage - verbally and through the
provision of space, equipment, and activities – daily periods of moderate to vigorous physical activity
for all participants.

Physical Activity and Punishment: Teachers and other school and community personnel will not use
physical activity (e.g., running laps, pushups) as punishment.

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Use of School Facilities Outside of School Hours: School spaces and facilities should be available to
students, staff, and community members before, during, and after the school day, on weekends, and
during school vacations. These spaces and facilities also should be available to community agencies and
organizations offering physical activity and nutrition programs. District policies concerning safety will
apply at all times and completion of the building use permission paperwork is required. All parties
interested in using the District’s food service facilities will complete a building use permit and will be
provided with equipment/health review book upon approval.

V. Monitoring and Plan Review

Monitoring: The District Administrator or designee will ensure compliance with established district-
wide nutrition and physical activity wellness policies. In each school, the principal or designee will
ensure compliance with those policies in his/her school and will report on the school’s compliance to
the District Administrator or designee.

School food service staff at the school or District level, will ensure compliance with nutrition policies
within school food service areas and will report on this matter to the District Administrator (or if done
at the school level, to the school principal). In addition, the school District will report on the most recent
USDA School Meals Initiative (SMI) review findings and any resulting changes. If the District has not
received a SMI review from the state agency within the past five years, the District will request from
the state agency that a SMI review be scheduled as soon as possible.

The District Administrator or designee will develop a summary report every three years on district-wide
compliance with the District’s established nutrition and physical activity wellness policies, based on
input from schools within the District. That report will be provided to the school board and also
distributed to all Wellness Advisory Committee Member, parent/teacher organizations, school
principals, and school health services personnel in the District.

Plan Review: Assessments will be repeated every three years to help review plan compliance, assess
progress, and determine areas in need of improvement. As part of that review, the school District will
review our nutrition and physical activity policies; provision of an environment that support healthy
eating and physical activity; and nutrition and physical education policies and program elements. The
District, and individual schools within the District, will, as necessary, revise the wellness policies and
develop work plans to facilitate their implementation.

Footnotes

To the extent possible, school will offer at least two non-fried vegetable and two fruit options each day
and will offer five different fruits and five different vegetables over the course of a week. Schools are
encouraged to source fresh vegetables from local farmers when practicable.

A whole grain is one labeled as “whole” grain product or with a whole grain listed as the primary grain
ingredient in the ingredient statement. Examples include “whole” wheat flour, cracked wheat, brown
rice, and oatmeal.

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It is against the law to make others in the cafeteria aware of the eligibility status of children for free,
reduced-price, or “paid” meals.

School nutrition staff development programs are available through the USDA, School nutrition
Association, and National Food Service Management Institute.

Schools that have vending machines are encouraged to include refrigerated snack vending machines,
which can accommodate fruits, vegetables, yogurt, and other perishable items.

Advertising of low-nutrition foods and beverages is permitted in supplementary classroom and library
materials, such as newspapers, magazines, the Internet, and similar media, when such materials are
used in a class lesson or activity, or as a research tool.

Schools should not permit general brand marketing for food brands under which more than half of the
foods or beverages do not meet the nutrition standards for foods sold individually or the meals are not
consistent with school meal nutrition standards.

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Breakfast Meal Pattern for 2017-2018

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Lunch Meal Pattern for 2017-2018

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Smart Snacks: Nutrition Standards for All
   Foods Sold In Schools Final Rule

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